This Sausage Hashbrown Breakfast Casserole is your new go-to for a hearty, crowd-pleasing breakfast or brunch. Packed with savory sausage, crispy hashbrowns, and creamy binding ingredients, it’s the perfect make-ahead meal for busy mornings.
Key Ingredients for Sausage Hashbrown Breakfast Casserole
- 1 pound breakfast sausage (mild or spicy, your preference)
- 1 (32 ounce) bag frozen hashbrowns, thawed
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup finely chopped yellow onion
- 1/2 cup finely chopped green bell pepper (optional, for extra flavor and color)
- 6 large eggs
- 2 cups milk (whole or 2% works best)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Butter or cooking spray for greasing the baking dish
How to Make Sausage Hashbrown Breakfast Casserole
Whipping up this Sausage Hashbrown Breakfast Casserole is surprisingly simple, making it a weekday hero and a weekend showstopper. This dish offers a delightful balance of textures and flavors, featuring a creamy custard that envelops tender chunks of sausage and perfectly browned hashbrowns. The preparation time is about 20 minutes, and it bakes to golden perfection in under an hour, promising a delicious and deeply satisfying meal.
Step-by-Step Instructions
Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or cooking spray.
Brown the Sausage: In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon as it cooks. Drain off any excess grease and set the cooked sausage aside.
Sauté Vegetables (if using): If you’re adding onion and bell pepper, add them to the same skillet (no need to wash) with a little oil over medium heat. Sauté until softened, about 5-7 minutes. Remove from heat and set aside.
Prepare the Hashbrowns: In a large bowl, combine the thawed hashbrowns. If your hashbrowns are in one large clump, gently break them apart.
Combine Casserole Base: Add the browned sausage, sautéed vegetables (if using), shredded cheddar cheese, and shredded Monterey Jack cheese to the bowl with the hashbrowns. Stir gently to combine all the ingredients.
Whisk the Egg Mixture: In a separate medium bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until well combined and frothy.
Assemble the Casserole: Pour the egg mixture evenly over the hashbrown and sausage mixture in the large bowl. Stir delicately to ensure everything is coated. Alternatively, you can spread the hashbrown mixture evenly into the prepared baking dish and then pour the egg mixture over the top, gently distributing it.
Bake the Casserole: Pour the entire mixture into the greased 9×13 inch baking dish. Cover the dish loosely with aluminum foil.
First Bake: Bake in the preheated oven for 30 minutes.
Second Bake (Uncovered): Remove the aluminum foil carefully. Continue baking for another 20-25 minutes, or until the casserole is set in the center and the top is golden brown and bubbly. A knife inserted into the center should come out clean.
Rest Before Serving: Let the casserole rest for 5-10 minutes before slicing and serving. This allows it to set up properly.
Why You’ll Love This Sausage Hashbrown Breakfast Casserole
You’ll adore this Sausage Hashbrown Breakfast Casserole for its comforting and satisfying blend of savory breakfast sausage, crispy hashbrowns, and a rich, creamy egg base. It’s a budget-friendly alternative to expensive brunch spots, delivering decadent flavor right from your own kitchen. The melted cheddar and Monterey Jack cheeses create a gooey indulgence that perfectly complements the heartiness of the sausage and potatoes, offering a flavor profile reminiscent of a classic diner breakfast but with the convenience of a single dish.
This casserole is more than just a meal; it’s a stress-reducer for busy mornings and a guaranteed crowd-pleaser for weekend gatherings. Imagine waking up to the aroma of this deliciousness filling your home – it’s a little slice of breakfast heaven that’s incredibly easy to prepare. Give this Sausage Hashbrown Breakfast Casserole a try this week and transform your mornings into a more delightful experience!
Storing and Reheating Tips
This Sausage Hashbrown Breakfast Casserole stores beautifully, making it a fantastic option for meal prepping.
- Refrigeration: Once cooled, cover the casserole tightly with plastic wrap or transfer any leftovers to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, you can freeze the entire casserole or individual portions. Once cooled, wrap tightly in plastic wrap and then in aluminum foil, or place in a freezer-safe container. Frozen casserole will maintain quality for up to 2-3 months.
- Reheating: To reheat refrigerated portions, you can gently warm them in the microwave, covered with a damp paper towel, until heated through. For a crisper texture, reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. If reheating from frozen, thaw overnight in the refrigerator first, then follow the oven reheating instructions.
Final Thoughts
This Sausage Hashbrown Breakfast Casserole is the ultimate comfort food, offering a hearty and satisfying start to any day. Give it a try for a simple yet incredibly delicious meal that your whole family will love. You’ll be amazed at how easy it is to create such a flavorful and filling dish!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Sausage Hashbrown Breakfast Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or cooking spray.Butter or cooking spray
- In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon as it cooks. Drain off any excess grease and set the cooked sausage aside.1 pound breakfast sausage
- If you’re adding onion and bell pepper, add them to the same skillet (no need to wash) with a little oil over medium heat. Sauté until softened, about 5-7 minutes. Remove from heat and set aside.1/2 cup finely chopped yellow onion, 1/2 cup finely chopped green bell pepper
- In a large bowl, combine the thawed hashbrowns. If your hashbrowns are in one large clump, gently break them apart.1 32 ounce bag frozen hashbrowns
- Add the browned sausage, sautéed vegetables (if using), shredded cheddar cheese, and shredded Monterey Jack cheese to the bowl with the hashbrowns. Stir gently to combine all the ingredients.1 pound breakfast sausage, 1/2 cup finely chopped yellow onion, 1/2 cup finely chopped green bell pepper, 1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, 1 32 ounce bag frozen hashbrowns
- In a separate medium bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until well combined and frothy.6 large eggs, 2 cups milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
- Pour the egg mixture evenly over the hashbrown and sausage mixture in the large bowl. Stir delicately to ensure everything is coated. Alternatively, you can spread the hashbrown mixture evenly into the prepared baking dish and then pour the egg mixture over the top, gently distributing it.6 large eggs, 2 cups milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1 32 ounce bag frozen hashbrowns, 1 pound breakfast sausage, 1/2 cup finely chopped yellow onion, 1/2 cup finely chopped green bell pepper, 1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese
- Pour the entire mixture into the greased 9×13 inch baking dish. Cover the dish loosely with aluminum foil.
- Bake in the preheated oven for 30 minutes.
- Remove the aluminum foil carefully. Continue baking for another 20-25 minutes, or until the casserole is set in the center and the top is golden brown and bubbly. A knife inserted into the center should come out clean.
- Let the casserole rest for 5-10 minutes before slicing and serving. This allows it to set up properly.